Velouté de légumes – Easy cream of vegetables

This
cream of vegetables is a family recipe. There is nothing difficult about it and
you can adjust it according to your taste, or according to the vegetables you
have. It’s a healthy and filling soup-cream. Some family members like it rather
soupy, well I like it creamy, which is why it’s called “velouté” by reference
to “creamy”.In Morocco, the same soup is served with finely dice the vegetable and no blending is involved.My dad always sneaked in a piece of meat for more flavour but also to ensure that I get some proteins. When I started making it, I added a square of kirri soft cream cheese just before blending it (you could replace it with any cream cheese you have). It just adds to its richness.

If you are on diet, it’s the thing
for you!

This
cream of vegetables is versatile in taste and in colour depending on the type
of vegetables. It might turn green or orange-y or light orange, depending on how
much zucchinis or carrots or potatoes you put it. I’ll just give you an idea of
what I do, this way, none of the vegetables overpowers the other…

Peel and
cut all the vegetables into cubes. Cover with chicken stock or vegetable stock.

Over medium heat, let simmer for about 25 min.

When the vegetables are cooked through. Blend the soup with fresh
coriander. Do not overblend it either because otherwise, the potato starch will make it look very gooey, not nice!

Bring
back to a boil. The velouté has to have a creamy consistency, not runny. So
sometimes you may want to reduce the liquid in by letting it simmer for a
while.Sprinkle
some ground pepper, add a bit of butter, or a drizzle of olive oil, or a spoon
of cream. I usually add a tablespoon of butter and about a tablespoon of olive
oil. It’s still healthy because this is for 4 persons.

Before
serving, I also add a few drops of soy sauce; it just goes well with it. Try
it! I also sneak in 1 square of Kiri cheese...I'm a Kiri lover actually..

Notes

If you are not into creamy-texture type of soups. Just cut the vegetables thin and let them cook. you don't have to blend them.

The soup may look green depending on the vegetables used. More courgette, leeks, herbs make it look green while more carrots make it look orange...

Add a few leaves of coriander or parsley or even chives before blending and serving the cream of vegetable for a wonderful touch of freshness.

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About Author

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.

4 comments
:

Hi Nada! I love soups - always a big fan. Normally I tend to go for quite basic flavour combinations... 2 or 3 things tops... I don't often mix so many vegetables into one... It looks like a great idea. I will try to give it a go next time I decide to make a soup. It has a wonderful colour!

Hi Charles.. When I was a child, my mother used to dump in many things to make sure I'll have my daily portion of it. As an example, she used to add a slice of meat steak and blend it in with the vegetables. It's tastier. Since I wasn't into meat, I wouldn't know but I used to enjoy it...

About Me

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.